Shrimp jambalaya #3
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oil |
| 1 | tablespoon | Flour |
| ½ | cup | Onion; chopped |
| 2 | cups | Shrimp; boiled, peeled |
| 1 | Clove garlic; minced | |
| 1 | cup | Canned tomatoes |
| ½ | cup | Water |
| 3 | cups | Cooked rice |
| 1 | Green pepper; chopped finely | |
| ½ | teaspoon | Red pepper |
| ¼ | teaspoon | Thyme |
| 1 | tablespoon | Worcestershire sauce |
| ½ | cup | Romano cheese |
| 2 | tablespoons | Parsley; chopped |
Directions
Heat the oil in a heavy pot; blend in flour. Make a roux by stirring until brown. Add onions to roux; cook until wilted. Add all ingredients except rice and shrimp. Bring to a boil and cook 5 minutes. Add rice and shrimp: cook on low fire for 10 minutes, stirring slowly. Pour into a buttered casserole. Sprinkle top with cheese and parsley Bake in a 350 degree oven for 15 minutes. Serves 8 generously.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .